Methods for cooling food

While common sense may suggest that the quickest wayto cool food is to put it in the refrigerator, it isn’t. Refrigerators are designed to keep cold food cold. They usually don’t have the capacity to cool hot food quickly.

In general, the thickness or density of food is the biggest factor in how quickly it cools. The denser the food product, the more slowly it cools. For example, refried beans take longer to cool than vegetable broth since the beans are denser.

The container in which food is stored also affects how fast it will cool. Stainless steel transfers heat from food faster than plastic. Shallow pans allow the heat from food to disperse faster than deep ones.

There are a number of methods you can use for cooling food quickly and safely.

Reduce the quantity or size of the food you are cooling. Cut large food items into smaller pieces or divide large containers of food into smaller containers or shallow pans.

Use ice-water baths to bring food temperature down quickly. After dividing food into smaller quantities, put the pots into a sink or large pot filled with ice water.

Use blast chillers to cool food before placing it into refrigeration. Since blast chillers are now more affordable, you might consider one for your establishment.

If properly equipped, steam-jacketed kettles can be used to cool food. Simply run cold water through the jacket.

Stir food as it cools. This allows the product to cool faster and more evenly. Some manufacturers make plastic paddles you can fill with water and freeze. Stirring food products with these cold paddies cools food quickly. Make sure all utensils used to stir food are cleaned and sanitized between each use.

Add ice or cool water as an ingredient. This method works for recipes that require water as an ingredient, such as soup or stew. The recipe can initially be prepared with less water than is required. Cold water or ice can then be added after cooking to cool the product and to provide the remaining water required by the recipe.

Once food has been cooled to at least 70F (21C), the refrigerator can handle it more easily. Food will continue to chill faster if you do the following:

Keep food in shallow stainless-steel pans. You may want to put dense foods, like chili or stew, into pans that are two inches deep. Thinner liquids can be stored in three-inch pans.

Always place pans on top shelves in the cooler. Leave them uncovered while they cool if they are protected from overhead contaminants. Otherwise, cover them loosely with foil or plastic wrap. Stir the contents of the pans occasionally, using caution while stirring.

Position pans so air can circulate around them. This will help transfer heat from the pan.

All cooked food should be stored in containers labeled with the date the food was prepared and stored.

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